I posted about this recipe a few years back and I make it every year with a different type of squash. In my original recipe I was using acorn squash. Most winter squash have about the same flavor and texture with a few exceptions, so they are quite interchangeable.
Here is the recipe I am using.
And here is the curry powder I am using.
With the change in weather I have been wanting soup.
4 potatoes, cubed (I prefer red potatoes because they blend more creamy but any kind works. I also leave the skin on.)
1 large leek, in 1/2 slices and rinsed
2 tablespoons vegan butter or coconut oil
2 cloves garlic, minced
3/4 teaspoon salt
ground pepper to taste
3/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon corriander, ground
4 cups vegetable broth
1 bay leaves
3/4 cup coconut milk
green onions for garnish
In a soup pot over medium high heat add the butter/oil and salt, saute the leek and onion for 3-5 minutes.
Add potato, garlic, pepper, thyme, rosemary and coriander. Continue to saute for another 2-3 minutes stirring often.
Add broth and bay leaf, then bring to a boil before reducing to a simmer until the potatoes are tender, about 20 minutes.
Remove from heat, remove bay leaf. Stir in coconut cream and add salt to taste. Blend in batches until smooth and creamy, I usually under blend the last batch so there are some small chunks of potato still in the soup.
The weather is changing, the maple leaves are beginning to turn that means it is squash season. You can use many varieties of winter squash for this recipe, pumpkin and carnival squash are easy to find alternatives.
3 acorn squash, cut in half and de-seeded
1/2 onion, chopped
2 tablespoons avocado oil
1 tablespoon curry powder
4 cups chicken or vegetable stock
1 cup coconut milk
1/2 teaspoon ground nutmeg
salt & pepper
Preheat over to 350 degrees. Bake acorn squash until tender, About 40 minutes.
Meanwhile Add oil to pot, saute onion and curry powder until onion is soft, add vegetable stock and simmer until squash is baked.
Scoop flesh from the squash with a spoon and add it to the broth, simmer together to reduce for about 20 minutes. Transfer to a food processor in portions and blend until smooth.
Return to pan and add coconut milk, nutmeg, salt and pepper to taste. Return to simmer for another 20 minutes before removing from heat and serving.
This is an incredibly easy soup to make and it is very filling.
1 teaspoon coconut oil
6-8 carrots chopped into 1 inch pieces
1 potato chopped into 1 inch pieces
1 onion chopped
2 cloves garlic
2 cups vegetable broth
1 small piece of ginger, minced
2 tablespoons natural peanut butter
1 can coconut milk
salt & pepper to taste
fresh basil leaves, rolled and chopped
In a sauce pan add vegetable broth and minced ginger, bring to simmer.
In a large sauce pan add coconut oil and onion, saute for about 3-5 minutes. Add carrots and garlic cook for another 3-5 minutes. Add carrot mixture to vegetable broth and increase to medium boil for 15-20 minutes until the carrots are soft.
Add coconut milk and peanut butter to blender then add carrots with stock, blend until smooth. Add salt and pepper to taste. Top with fresh basil.
Spicy Yuchiki Kuri Soup
1 tablespoon vegetable oil
1 Onion, chopped
5 cloves garlic
2 jalapenos chopped with seeds
1 teaspoons cumin
1 heaping tablespoon Oregano
1 pinch ground roasted ghost pepper
1 1/2 teaspoons salt
1 can white beans, drained
30 oz pureed yuchiki kuri squash
1 quart vegetable stock
2 tablespoons red wine vinegar
1 tablespoon honey
Cut 1 yuchiki kuri squash in half and deseed. Roast, face down at 350 degrees until soft, about 30-40 minutes. Remove from oven and cool, remove skin and puree the soft flesh, set aside.
In a soup pot over medium high heat add oil, onions, garlic and jalapenos, saute about 5 minutes. Add cumin, oregano, salt and ghost pepper, saute about 2 more minutes.
Add white beans, pureed yuchiki kuri and vegetable stock, simmer for 20 minutes, uncovered. Add red wine vinegar and honey then cook for several minutes more. Remove from heat and blend with stick blender until smooth.
I’ve never followed a recipe for potato bacon soup, I have always made it from scratch without measuring anything, I have added everything from ale to fresh green beans to roasted pine nuts, don’t be afraid to experiment this is a basic recipe you can add too it depending on what you have on hand. Like a roast this get’s it’s amazing flavor from cooking in the pan before the liquids are added.
Potato Bacon Soup
6 pieces thick cut bacon
3 cloves garlic
3 large golden potatoes
1/2 cup flour
1 quart chicken broth
1/2 bottle ale
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup heavy cream
Dice bacon into 1 inch pieces and place in soup pan, cook on medium heat. stirring occasionally until bacon is completely cooked.
While bacon is cooking dice the onion, cut potatoes into 1 inch pieces and roughly chop garlic.
Remove bacon from pan and set aside. Increase heat to medium high and add the onion, potatoes and garlic to the pan with the bacon fat. Stir frequently, scraping the bottom of the pan and continue to cook until onion becomes mostly translucent.
Add flour, parsley, salt and pepper to the potatoes and onions and mix well. Continue to stir constantly until the flour begins to brown, 2-3 minutes.
At this point it should look like this.
As the flour begins to brown reintroduce the bacon and add the quart of chicken broth and half bottle of ale. Reduce heat slightly and bring to a low boil. Cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. When potatoes are cooked through remove the pan from the heat and mix in 1/4 cup heavy cream.